Blueberry Lemon Zucchini Bundt Cake

33

This could possibly be the moistest zucchini cake you have ever tried, with plump sweet blueberries and tart fresh lemon rind.

12
3 1/2 cups all-purpose flour, plus additional for coating blueberries
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
4 eggs, beaten
3 cups sugar
1 cup vegetable oil
2/3 cup water
1 teaspoon lemon juice
2 cups grated zucchini
1 1/2 – 2 cups fresh blueberries
2 – 3 tablespoons lemon rind
Preheat oven to 350 degrees. Grease and flour a Bundt pan (or use an all-in-one baking spray). Put flour, cinnamon, nutmeg, salt and soda in a small bowl and whisk together completely. Combine eggs, sugar,...
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Nutritions

Calories
516

Sodium
663mg
27% DV

Fat
19g
30% DV

Protein
6g
12% DV

Carbs
84g
28% DV

Fiber
3g
12% DV